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Mushroom Chettinad


Mushroom Chettinad

Mushroom Chettinad



Recipe Servings


Recipe Cook Time


Spicy and tangy mushrooms cooked in a gravy made with tamarind extract, coconut and chillies. Mushroom Chettinad can be served with rotis or rice.


  • 150 gms mushroom

    1/2 grated coconut

    10 pieces garlic

    1 small piece ginger

    1/2 Tbsp cloves

    1 Tbsp coriander seeds

    1 Tbsp black pepper

    2 pieces casia

    1 Tbsp cumin seeds

    1/2 Tbsp fennel

    Few curry leaves

    1 tsp red chili powder

    1 tsp turmeric powder

    Sea salt

    2 Tbsp coconut oil

    3 kashmiri red chili

    1/2 Tbsp methi seeds

    1/2 Tbsp fenugreek seeds

    1/2 Tbsp split gram

    1 onion, julienne

    1 tomato, chopped

    3 1/2 Tbsp tamarind extract

    1/2 lime

    Fresh coriander leaves

    Curry leaves


In a pan toss grated coconut, garlic, cloves, coriander seeds, black pepper, casia, cumin seeds, fennel, curry leaves, red chili powder, turmeric powder, sea salt.

Pound them with little oil and water in Mortar and Pestle.

In a different pan, add coconut oil, kashmiri chili, methi seeds/ fenugreek seeds, split gram, curry leaves, julianned onion and mix them all together.

Add the mortar and pestle paste into this mixture and mix them well.

One by one add chopped tomatoes, tamarind extract, mushroom, lime, coriander and water. Mix the mushrooms well in the masalas.

Serve the Mushroom Chettinad hot.

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Key Ingredients: Mushroom, desiccated coconut, garlic, ginger, cloves, coriander seeds, black pepper, cumin seeds, fennel, curry leaves, red chilli, turmeric, sea salt, coconut oil, kashmiri mirch, fenugreek, bengal gram (split), onion, tomato, tamarind, lemon, coriander